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Aquafaba Chocolate Mousse

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A little about myself: I was born in Turkey and I am half French and half Turkish. Gastronomy was all around me during my upbringing. My dad is a consultant in gastronomy and my mom and her family in France have a soft spot for fine food. Even though I never pursued a gastronomy career, I kept it close to my heart and sought after great cuisine wherever I went and traveled. I moved to Canada for university where I would live for 11 years. During that time, I met my ex-wife, a wonderful girl of Chinese origin that made me discover the very wide and incredible Asian cuisine. One day, I decided to quit my engineering job in Vancouver and travel New Zealand in a van. Two things were essential for my van during my purchase: comfortable bed and a great, fully stocked kitchen. I started a travel food blog after I made my first bread in my van and people started asking me all over the place how I did it in such a small space without and oven. It dawned on me that I had been eating pretty well already and that I was learning heaps from other travellers about cooking in a van. I fact both bread recipes I learned were from fellow travellers. Funny story: I learned how to make the flat bread because I locked myself out of my van at night close to where Rohan was in LOTR and I asked for the help of the van next door. They were cooking the flat bread at the time :) I started my blog to empower fellow travellers to cook more fancy or to just give people ideas about what to cook with they don't feel inspired. It makes me so happy when I receive messages from followers telling me how good some of the recipes were when they tried them. ???

Aquafaba Chocolate Mousse

Vegan, Vegetarian
This one is a delicious and easy to make 2 ingredient chocolate mousse that also happens to be vegan (if you use vegan chocolate & milk) The catch: you need an electric mixer. So if you are a normal person and don’t have an electric mixer in your van, this might not be for you.
No ratings yet
Course Dessert
Servings 1
Diet Vegan, Vegetarian


  • 150 ml Chickpea water
  • 150 g Chocolate
  • Walnuts
  • 1 tbsp Sugar
  • 1 tsp Lemon juice / vinegar
  • 1 tsp Cayenne pepper
  • 1 Water / milk


  • In a double boiler, melt the chocolate. Add a splash of water or milk, it is not necessary but I recommend it for the chocolate consistency when mixing with the chickpea foam.
  • Meanwhile, drain the chickpea water from the can into a big bowl. I highly recommend adding a tsp of acid (lemon juice) into it as well, it will help the foam stabilize and reduce the whipping time.
  • With the electric mixer, mix until the chickpea water becomes a stiff peak. It should take at least 15min and you’ll know it’s ready when the foam doesn’t slide when the bowl is tipped. Don’t stop before that.
  • Cool the chocolate a bit, add the cayenne pepper (if using) and stir very gently.
  • Pour the chocolate in the foam and incorporate very delicately the foam to the chocolate. The more delicate you are the fluffier the mousse will be.
  • Distribute the mixture into containers. I recommend whisky glass size transparent glasses.
  • Refrigerate at least 3 hours or overnight (I used a cooler with ice on top)
  • Add nuts on the top for a crunch. Voila!
Keyword dessert, dinner party, pudding, vegan, vegetarian
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